PITS – Featuring Paul Heath and 3n1 Q!
Comments Off on PITS – Featuring Paul Heath and 3n1 Q!In this month’s edition of PITS, Amy Overbey and the Team Meat Coma crew feature Pitmaster Paul Heath and his team 3n1 Q!
Historic New Castle Colonial BBQ Competition New Castle, DE
Comments Off on Historic New Castle Colonial BBQ Competition New Castle, DEby Ryan Davis of Sauce This BBQ
The 3rd annual New Castle Colonial BBQ Competition was hosted June 8th and 9th in historic downtown New Castle, Delaware. Set on the Delaware River, in the beautiful New Castle Battery Park, the event was held in conjunction with the town’s annual “Separation Day” festival. The celebration, which takes place in the “First State’s” first official capital, recognizes Delaware’s declaration of independence from Pennsylvania on June 15th, 1776.
As has been the case the previous two years, we had fantastic weather on Friday and most of the day Saturday. Big crowds filled the park and the streets for the two-day event while enjoying live music, craft beer, food trucks, rides, and even a petting zoo. Forty-two professional teams competed as well as several backyard teams and a big congratulations goes to all of those who heard their names called.
A huge congratulations goes to Sauced! BBQ Team, who received four top-ten’s and took home RGC.
The biggest congratulations goes to Checkered Flag 500 BBQ for earning three top-ten calls and walking away with GC. Great job Mark and Sharon!
The New Castle Colonial BBQ Competition has become a favorite for competitors since its inception three years ago and a big thank you goes to Sandy Fulton and her family for once again organizing a great event. A thank you also goes out to all the volunteers, New Castle residents, sponsors, and teams who helped make the event possible.
See full KCBS results here.
Almost Heaven BBQ Bash Weston, WV
Comments Off on Almost Heaven BBQ Bash Weston, WVBy Howard Poole, MABA Board Member and Pitmaster for Plum Crazy BBQ
If you were to look up the state slogan of West Virginia, you would find three words, “Wild and Wonderful”. After spending the weekend in beautiful Weston, West Virginia at the 4th Annual Almost Heaven BBQ Bash, you’d understand the state chose those three words.
Serving as Host to the West Virginia MABA Cup and State Championship, the stakes were high for competitors from near and far. Not only did Almost Heaven have their annual KCBS BBQ competition, but, they also hosted the first ever SCA (steak cook-off association) comp to be held in West Virginia. If that wasn’t wild enough, you should check out its location. For the past three years, the entire event has been held at the Trans-Alleghany Lunatic Asylum. Tours were offered throughout Friday and Saturday, even late into the night. Although I haven’t taken a hard count, I am fairly confident that none of the BBQ teams were kept for further psych evaluations. Not only did the Asylum act as a great backdrop for the event, but it also pleased the historical and science fiction fans in us all.
For the competition portion of the event, we couldn’t have asked for much more. The staff was courteous and fun, the weather was fantastic, and the crowds were excited. Things started off strong on Friday with the wing competition and the SCA Cook-off. Congratulations to Convicted Pigs BBQ on their 1st place wings. And congratulations to Chiles Cridlin, of Wolfes Revenge, for 1st place in the SCA Comp. Chiles win qualifies him to compete in the SCA World Championship in Fort Worth, Texas. If I had to guess what got him first place, I’d guess he snuck a few of those world famous scotch eggs in the box. Those are winners for sure!!!
After all that excitement Friday night, it was time to focus on the big four meats. From the looks of the scores, it looks like a lot of teams had some fantastic cooks. Maybe there were a few BBQ spirits in the old Asylum that gave us all such good luck. At the end of the day though, it all comes down to who’s called last. That honor goes to Spittin Feathers BBQ. Congratulations to them on not only getting Grand Champion, but also getting an Auto Qualifier to the Jack Daniels Invitational Championship. A congratulations should also be given to Wolfes Revenge BBQ on receiving RGC. And finally, congratulations to WV Loc-N-Loaded BBQ for winning the West Virginia MABA Cup, you represented your home state well.
For all the teams that made it to Weston: I hope you had a geat time, and congratulations to all who heard their names called. To those who couldn’t make it this year: Make sure you add it to your list for next year, then maybe you could see why West Virginia is so “Wild and Wonderful”.
Full KCBS Results here.
FAQue Gets to Know Jim Reilly and South Bowie Smoke!
Comments Off on FAQue Gets to Know Jim Reilly and South Bowie Smoke!By Amy Overbey of Team Meat Coma
WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
Toby Bettin
Jim Reilly
Chris Sadler
Mike Dunn
HOW LONG HAVE YOU BEEN COMPETING?
3 Years – 2 years pro and 1 year back yard
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?
Our team name originates from our home town. Mike’s sister-in-law designed our original logo and we have made some modifications.
WHAT SMOKER(S) DO YOU COOK ON?
Stumps XL Gravity Fed
Yoder YS640
(WSM & Green Egg when needed)
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
Wild Game. Goose preferably
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
Any place where the sun is shining!
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
Any fine lager…… and of course the 9:22 shot!
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
The 9:22 shot….. We missed this once and had a disqualification in ribs and dropped chicken box!!
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Seafood with Old Bay Seasoning
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
Spending time with our family members that understand our passion for BBQ
ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM?
We are friends first and love to compete. The BBQ family is amazing and they make competing even more enjoyable. Bringing our second generation into this sport has been very rewarding. Our BBQ family looks forward to learning and improving.
FAQue Features Tom Gearhart of Mudville BBQ
Comments Off on FAQue Features Tom Gearhart of Mudville BBQBy Amy Overbey of Team Meat Coma
WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
Mudville BBQ consists of myself, my brother Greg and best friend Brian, plus several ad hoc members who cook with me when I’m short-handed. We are from Springfield, VA.
HOW LONG HAVE YOU BEEN COMPETING?
We started in 2015. The BBQ Battle in DC was our first contest ever. Looking back I probably should have done backyard for a little while but I thought, ‘the hell with it’ and jumped right into pro contests.
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?
I am originally from Stockton, CA which was built during the California Gold Rush. In its early years the city had several names, one of which was “Mudville”. I designed the logo to be a reflection of where I came from and the sport that I love. In the center of the medallion are the three KCBS proteins (chicken, pork, and beef) and the outline of the state of California. The two stars represent our Nor Cal pride — proud to be from and live in Northern California. I love the simplicity of our logo.
WHAT SMOKER(S) DO YOU COOK ON?
We cook on two custom Humphrey’s Elite Pints. Their names are Vincent and Jules.
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
I think the ancillary categories the day before are great to shake things up a bit and add some character and uniqueness to a competition. I would like to see these become more prevalent on Friday nights. The SCA event that we did on Friday at the BBQ Jamboree this year was a lot of fun and we’re cooking a contest in California later this year that has a taco event on Friday.
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
We have to favorite comps to cook – DC because it was our first, and the BBQ Jamboree because it’s where we got our first call ever and first category win back in 2017. But I love to cook with my two sons at home and get them involved in BBQ. They’re 5 and 2 and their favorite thing to do when I’m cooking is stick their finger in the rub shaker and taste the rubs I’m using.
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
I don’t drink too much at a competition but when it’s time to relax I like to have a Founders All Day IPA. It’s a great session IPA that you can drink all day. Some would call it the “perfect lawn mowing beer.”
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
Too many to list but I always make fresh omelets on Saturday morning to keep the team fueled for the day ahead. I don’t think we could do without that. We always fly the Mudville Republic flag and right before turn-ins start, I say the Ranger Creed to myself in my head to get myself focused. We also, always walk our last entry in as a team for good luck – a tradition we got from Poke n Smoke.
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Chinese food from Asian Grill in Springfield because it’s pretty much the furthest thing from BBQ that you can get.
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
If I’m not competing then I’m thinking about competing, or practicing, or doing some recipe R&D. If I’m doing that then you can find me on the golf course, or playing with my sons.
ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM?
I am very thankful for the opportunity to cook alongside so many talented pitmasters and cooks in MABA. From top to bottom I truly believe it is the most competitive and talented region in competition BBQ. If you look at the list of teams in the biggest events of the year and the invite-only events, MABA is always well represented. I’m proud to say that I cut my teeth in the MABA region. DC will be our last MABA event ever as my family is moving back to California. But I look forward to tearing up the CBBQA and seeing my MABA family again at national events around the country.
Chillin & Grillin in the Glades – Wise, VA
Comments Off on Chillin & Grillin in the Glades – Wise, VABy Luke Darnell, MABA President and Pitmaster of Old Virginia Smoke
Chillin and Grillin in the Glades
In its fourth year, Chillin and Grillin in the Glades continues to be a fantastically run contest in Wise, Virginia. Organizer Greg Cross does such a good job in making sure the teams lack for nothing.
New to Wise this year was an SCA Steak Cookoff on Friday night. This was great fun for the teams and spectators, as there was significant trash talking amongst the competitors. All in good fun. Steaks were shared afterwards. In a shocking development, the steak contest was won by first time cook Jerry Stephenson of Redneck Scientific, while Look Darnell of Old Virginia Smoke got his first ever steak call with second place.
This year, the weather had some rain showers, but nothing that the teams couldn’t overcome. The window for awards was tight, but they were able to get them in before the showers started. Wolfs Revenge ended up as champion on the day, winning GC, with Redneck Scientific earning RGC honors.
The Town of Wise is already looking forward to next year. If you haven’t cooked this contest, be sure to consider it for your calendar.
Full KCBS Results here.
PITS – Featuring Rockin’ Robyn’s BBQ Team
Comments Off on PITS – Featuring Rockin’ Robyn’s BBQ TeamIn this month’s edition of PITS, Amy Overbey and the Team Meat Coma crew feature Rockin’ Robyn’s BBQ Team! Not only is this a great episode with perhaps the hottest team so far in 2018, but there’s some great bonus footage and interview with a master judge cooking with Rolfe, Robyn, and Rodney on this weekend! And watch the entire video for a funny outtake at the end…you won’t want to miss it!
Kings of Q BBQ cook off and Festival Ayden, NC
Comments Off on Kings of Q BBQ cook off and Festival Ayden, NCBy Brian Walrath, Pitmaster of Brown Liquor BBQ
Many of you know that I quit my job last October and started my catering business. This has proven to be a great decision, but I don’t get to compete as much as I would like. There are still a handful of competitions on the circuit that I do everything in my power to attend and Kings of Q in Ayden, NC is one of them. The town of Ayden, North Carolina, home to two legendary barbecue restaurants, rolls out the red carpet for competitors and caters to every need we have. In fact, the town’s mayor personally stops by every year to see if we need anything. I have yet to get him to drink brown liquor with us, but we’ll get him to take a shot one of these years!
The weekend forecast called for heavy rains and thunderstorms all weekend, but we were spared until Saturday afternoon…right at turn-ins! It rained pretty consistently throughout turn-ins but then stopped just in time to pack up and head home. Friday night started as it did last year with a deviled egg battle among Mark Davies of Grillin’ Thyme, his lovely wife Cathy, and Roxanne Manley of Redneck Scientific. Cathy Davies would once again take the coveted trophy and top honors and bragging rights!
Congratulations to Muttley Crew BBQ for taking Grand Champion and Southern Q Competition Cooking Team for Reserve.
Full KCBS results can be found here.
FAQue – Get to know Dustin Reed and The Inked Pig!
Comments Off on FAQue – Get to know Dustin Reed and The Inked Pig!WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
Myself. My beautiful wife Amy, who keeps me on track and makes sure my boxes are presentable. Baby Clint, who is the brains of the whole operation. My 2 buddies Dave and Denny also pop in to lend a hand and drink my beer from time to time.
HOW LONG HAVE YOU BEEN COMPETING?
This is our 4th year competing.
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?
It was pretty easy to come up with. When you’re a BBQ size Large and covered in tattoos the name just fits!
WHAT SMOKER(S) DO YOU COOK ON?
Meadow Creek PR42, Big Green Egg XL, Green Mountain Grills Daniel Boone
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
Something seafood related. I love seafood as much as I love BBQ, so it would be fun to combine the two.
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
The Ironman! It’s where we first got started. We love the format of the competition, and it’s always our first comp of the year to get out and see all of our BBQ friends. It’s a great time, and the Mason Dixon BBQ crew do a great job with it!
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
Brown Liquor BBQ’s Orange Crush and ice cold IPA’s
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
A kiss from Amy, and a high five from Clint as the box goes to the judges…. Very loud Heavy Metal playing during turn ins!
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Ruby Tuesday’s salad bar! I want nothing to do with meat after a competition haha
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
Cooking BBQ with friends and family at home
ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM?
We won our Golden Ticket and will be competing in the World Food Championships Burger category this year.
Twin Valley Fire And Smoke Morgantown, PA
Comments Off on Twin Valley Fire And Smoke Morgantown, PABy Chris Hall, MABA Board Member and Pitmaster for Big Ugly’s BBQ.
The 2nd annual Twin Valley Fire & Smoke BBQ Competition was held at Friendship Park, in downtown Morgantown, PA last weekend. Forty-seven Pro division teams and several backyard teams, as well as many First Responder teams fought thru the uncharacteristic wet conditions and made the event a huge success for the Twin Valley Fire Department. When the rain ended and the smoke cleared, Piggin’ Whiskey walked away with 4 top ten calls for the Grand Championship, and Moon River Barbeque finished with Reserve Grand Champion and the ever elusive (at least in the Mid-Atlantic Region) perfect 180 score in Pork. Well done Alex! Below are the top 10 overall and each category. Many thanks to Sandy Fulton, her staff and the volunteers that made this event an incredible success, thank you!
Full KCBS results here.
| Overall | Chicken | Ribs | Pork | Brisket |
| Piggin’ Whiskey | Lo’-n-Slo’ BBQ | Dante’s Inferno | Moon River Barbeque | Rhode Hog BBQ |
| Moon River Barbeque | Piggin’ Whiskey | Big Ugly’s BBQ | Dr. Pearls Medicinal Smoke BBQ Team | Lo’-n-Slo’ BBQ |
| Lo’-n-Slo’ BBQ | Funny Bones BBQ | B’s Que | 50 Shades of Pork | Rockin Robyns BBQ |
| Rhode Hog BBQ | Quegasm | Rockin Robyns BBQ | Rhode Hog BBQ | Pigheaded BBQ |
| Big Ugly’s BBQ | Beerbeque | Piggin Whiskey | Uncle Pig’s Barbeque Pit | Uncle Pig’s Barbeque Pit |
| Dante’s Inferno | Dr. Pearls Medicinal Smoke BBQ Team | Brisket Burners | Smokin’ Stuff BBQ | Piggin’ Whiskey |
| Brisket Burners | Brisket Burners | Camp Bacon | Piggin’ Whiskey | Moon River Barbeque |
| Uncle Pig’s Barbeque Pit | River Smokers West Virginia | Smokin’ Stuff BBQ | Burn Barrel BBQ | Funny Bones BBQ |
| Camp Bacon BBQ | Nice Racks | Smokin’ Addiction | Pavone Brothers BBQ | Weekend Smokers |
| Funny Bones BBQ | Camp Bacon | Pavone Brothers BBQ | Nice Racks | Jim’s Pequea Pullers |
